For 6 Person(s)
Braising the fennel in this delicious recipe renders it moist and succulent; this wonderful texture, combined with its light liquorice flavour, make it the ideal accompaniment for the salty anchovies.
Heat the oil and butter In a sauté pan,. Add the onion and carrot, and cook gently until soft but not brown, 2 to 3 minutes. Add the garlic and anchovies, and cook stirring for about a minute. Add the sliced fennel, parsley, bay leaves, stock and vermouth. Simmer covered until fennel is soft, for about 20 minutes. Serve hot as a side dish with chopped parsley over top.